Safe production and processing of foods is important in ensuring food safety. This page contains information on how to evaluate, define, inactivate, and control potential hazards found in food.
- Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
- Evaluation and Definition of Potentially Hazardous Foods
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- Processing Parameters Needed to Control Pathogens in Cold Smoked Fish